Boil the eggs in a little salt. They will peel better. After cooling them, peel them and slice them length wise. Carefully scoop out the yolks.
Place the yolks in a separate bowl. Mash them with a fork, then add the ingredients one by one (except for the paprika), whipping the yolk mixture with a whisk as you go. You just want to use the whisk to insure that there are no eggy lumps in your mix. The Konriko seasoning has salt and red pepper. If you require more seasoning, use salt and pepper to taste.
Using an icing piper or a teaspoon, carefully fill each shell with the yolk mix. When you complete all of the eggs (it should make 24), sprinkle the eggs with smoked paprika. Chill your eggs in a covered dish until you are ready to serve them.